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–+ servings

Veggie-Packed White Bean Minestrone

1-pot white bean minestrone packed with veggies and potatoes. A simple, comforting, plant-based meal paired with your favorite bread or croutons!
Author Minimalist Baker
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Overhead photo of a bowl of veggie white bean minestrone served with a slice of bread
5 from 8 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 (Bowls)
Course Entrée, Soup
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 3 Tbsp olive oil
  • 1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 180 g)
  • 3 medium carrots, sliced into ~1/8 inch circles (3 carrots yield ~1 ½ cups or 165 g)
  • 1 bulb fennel, chopped (1 bulb fennel yields ~2 cups or 230 g // or sub celery)
  • 5 cloves garlic, minced (5 cloves garlic yield ~2 ½ Tbsp or 20 g)
  • 2 medium yellow potatoes, cut into 1-inch cubes (2 potatoes yield ~2 ½ cups or 340 g)
  • 1 medium zucchini (or yellow summer squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
  • 2 cups green beans, cut into 1-inch pieces
  • 1/2-3/4 tsp red pepper flakes
  • 1 tsp dried basil (optional)
  • 1-1 ½ tsp sea salt
  • 1 (15 oz.) can crushed tomatoes
  • 4 cups water (or vegetable broth)
  • 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini or butter beans // or sub ~3 cups homemade in place of 2 cans)

FOR SERVING optional

US Customary - Metric

Instructions

  • Heat a large pot over medium heat. Once hot, add olive oil, diced onion, carrots, and chopped fennel or celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes. Add garlic and cook for about 1 more minute until fragrant.
  • Add cubed potatoes, zucchini, green beans, red pepper flakes, dried basil (optional), and the lesser amount of sea salt. Cook for 5-10 minutes, stirring occasionally, until the vegetables are slightly softened.
  • Add the crushed tomatoes and cook for another 5 minutes, stirring occasionally. Add the water and bring to a boil. Lower the heat to a simmer and continue cooking for 10 minutes. Add the white beans and cook for another 5-10 minutes, until the potatoes are tender. Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.
  • Transfer to serving bowls and enjoy warm with vegan parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (whole grain or gluten-free) or croutons (all optional, but recommended!).
  • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 1 month or longer. Reheat in the microwave or on the stovetop, adding a little water if needed.

Notes

*Nutrition information is a rough estimate calculated with fennel, the lesser amounts where ranges are provided, and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 bowl Calories: 230 Carbohydrates: 35.4 g Protein: 7.6 g Fat: 7.9 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 599 mg Potassium: 1047 mg Fiber: 8.5 g Sugar: 10.2 g Vitamin A: 906 IU Vitamin C: 30 mg Calcium: 107 mg Iron: 3.2 mg